Tomato Pie

Name: Tomato Pie
Prep time: 15 min
Cook time: 1 h
Yield: 8
Cuisine: American,
Ingredients: 1 refrigerated pie crust, from 14.1-ounce package; 1 1/2 pounds refrigerated pie crust, from 14.1-ounce package; 1 1/2 tsps salt divided; 1 shallot thinly sliced; 2 tbsps extra-virgin olive oil; 3/4 tsp oregano leaves; 1/2 tsp garlic powder; 1/4 tsp black pepper ground; 1/4 tsp basil leaves; 4 tsps dijon mustard; 3/4 cup shredded Gruyere cheese; 1 tbsp grated Parmesan cheese

15m

PREP TIME

1hr

COOK TIME

12

INGREDIENTS

Servings: 8

Ingredients

1 refrigerated pie crust, from 14.1-ounce package
1 1/2 pounds refrigerated pie crust, from 14.1-ounce package
1 1/2 teaspoons salt, divided
1 shallot, thinly sliced
2 tablespoons extra-virgin olive oil
3/4 teaspoon McCormick® Oregano Leaves
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Pure Ground Black Pepper
1/4 teaspoon McCormick® Basil Leaves
4 teaspoons French's® Chardonnay Dijon Mustard Squeeze Bottle
3/4 cup shredded Gruyere cheese
1 tablespoon grated Parmesan cheese

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 450°F. Roll out pie dough on lightly floured surface into 12-inch circle. Place dough in 10-inch tart pan, pressing into bottom and up sides. Trim off any excess dough. Pierce crust several times with fork. Blind bake 10 to 12 minutes or until lightly browned.
2 Meanwhile, toss tomatoes with 1 teaspoon of the salt in large bowl. Transfer tomatoes to colander and let stand 30 minutes; shake to remove excess juice. Return tomatoes to bowl. Add remaining salt, shallot, olive oil, oregano, garlic powder, black pepper and basil, tossing to mix well.
3 Spread mustard on bottom of pie crust. Sprinkle with Gruyere. Shingle tomatoes over top, then sprinkle with Parmesan cheese.
4 Bake 40 to 45 minutes, until crust is golden brown and tomatoes are bubbling. Remove from oven and cool 20 minutes. Cut into wedges. Serve warm or at room temperature.